Easy Gluten-Free Blueberry Crisp

I've had more than a few requests this week for berry crisp and cobbler recipes, so I thought I'd reprise one of my favorite simple desserts- a berry crisp. I used blueberries in this recipe, but any combination of berries will work- try blackberries and raspberries. Toss in some strawberries. Make a mix of all four. It's all good.

Although fresh berries are lip-smacking wonderful in this crisp (and now is the time of year, after all, for fresh berry picking), frozen wild blueberries aren't terrible. They'll work. Do what you gotta do I always say.

Whatever gets you through.

As for me, it's been a busy week. And I have good news. My latest hip x-ray shows stability and healing. Those titanium spare parts of mine have been behaving. They're staying put. I'm now allowed to be a tad more adventurous! Translation? More walking. No bungee jumping, though. Those carefree bungee jumping days are over, My Darlings.

Oh wait. I never did any bungee jumping.

I'm not the bungee jumping type. I'm more like a wander on the beach picking up stones type. A bookstore browsing type. A lost in my thoughts thinking about colors and words type. I've never had an urge to strap on a helmet and hurl myself off a bridge, come to think of it. Well. Maybe that one time. On my first honeymoon when I woke up and thought, Uh oh.

But I digress.

Let's get back to blueberries, shall we?

Easy Gluten-Free Blueberry Crisp Recipe

Crisps are simple desserts that translate beautifully to gluten-free. Lucky us! This yummy blueberry crisp features a gluten-free baking and pancake mix for the flour blend. I used to love using Pamela's Ultimate Baking & Pancake Mix for my all-purpose flour mix... until I discovered my casein allergy. It works so well in so many recipes; and makes it easy to grab and get to it. Perfect for those of us who bake spontaneously, when the mood strikes us. Not to mention, when the berries are ripe and luscious.

Sprinkle a pinch or two of the Pamela's mix onto the blueberries and toss to coat. Pour the blueberries into the bottom of the dish.

In a mixing bowl, combine the 1 cup of the gluten-free baking and pancake mix with the brown sugar and cinnamon. Add in the vegan shortening by hand; and rub the mixture between your fingers until it resembles sugary coarse crumbs.

Layer the crumbs over the blueberries. Bake in a preheated oven until bubbly – about 30 minutes.